Asian Classic Archives - Page 116 of 367

Heat the cooking oil, fry the ginger with fish bones until slightly golden.

Pour in water and let it simmer for 20-30 minutes.

Season with TUMIX® Anchovy Stock and AJI-SHIO® Flavoured Pepper.

Remove the fish bones.

Add in yam, fish fillets, fish paste rolls, fish wantons, fish balls and mushrooms. Bring to a rolling boil.

Pour in evaporated milk and garnish with goji berries, chopped coriander leaf and spring onion.

Ready to serve.

Occasion: Asian Classic